Description
This Summery Chipotle Corn Chowder is a smoky, creamy soup bursting with the sweetness of fresh corn and the spicy kick of chipotle peppers. Itβs a perfect dish to enjoy the abundance of summer corn while adding a little heat to your meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 3 cups fresh corn kernels (about 4 ears of corn)
- 1 chipotle pepper in adobo sauce, finely chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 large potato, peeled and diced
- Salt and black pepper, to taste
- Chopped fresh cilantro for garnish
- Juice of 1 lime
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- Stir in the corn and chipotle pepper, and cook for another 5 minutes.
- Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat to simmer. Cook until the potatoes are tender, about 15 minutes.
- Using an immersion blender, partially blend the soup for a slightly creamy texture while leaving some chunks for bite.
- Stir in the heavy cream and simmer for another 5 minutes. Season with salt and black pepper.
- Remove from heat and add lime juice. Stir well.
- Serve hot, garnished with fresh cilantro.
Notes
- For a lighter version, substitute the heavy cream with coconut milk.
- Add extra chipotle or a dash of smoked paprika for more smokiness and heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: Summer, Corn, Chowder, Chipotle, Creamy, Vegetarian, Spicy